Tropical coconut cheesecake - bon appetit
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | Whole graham crackers (each with 4 sections) | |
| 3 | tablespoons | Golden brown sugar |
| 2½ | tablespoon | (or more) dark rum |
| 1½ | pounds | Chilled light cream cheese |
| 1 | cup | Packed golden brown sugar |
| 3 | larges | Eggs |
| 1 | teaspoon | Imitation coconut extract |
| 1 | cup | Light sour cream |
| 2 | tablespoons | Sugar |
| 1½ | tablespoon | Dark rum |
| 3 | Mangoes, peeled, pitted, sliced | |
| Apricot jam (glaze) | ||
Directions
CRUST
FILLING
TOPPING
FOR CRUST: Preheat oven to 350F. Finely grind graham crackers with sugar in processor. Add 2½ T rum and process until crumbs are just moist, adding more rum by ½ teaspoonfuls if mixture is dry. Using paper towel as aid, press crumb mixture onto bottom of 9 inch-diameter springform pan with 2 ¾ inch-high sides. Bake crust until dry and slightly puffed, about 12 minutes. Cool on rack.
Maintain oven temperature.
FOR FILLING: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in extract. Pour filling into crust.
Bake cake until filling begins to puff and crack around edges and center moves only slightly when shaken, about 40 minutes. Remove cake from oven; maintain oven temperature.
FOR TOPPING: Mix sour cream, sugar and rum in small bowl. Spread topping evenly over hot cheesecake. Bake 5 minutes. Transfer cake to rack and cool completely. Cover cake with foil and refrigerate overnight.
Run knife around pan sides to loosen cake. Release pan sides. Overlap mango slices decoratively atop cake. Stir jam in small saucepan over low heat until melted. Brush jam over fruit.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>